BAKED SAUSAGE CUPS AND SCRAMBLED EGGS

FOR THE SAUSAGE CUPS:
1 lb pork sausage meat
1/2 cup Quaker Oats, uncooked (quick or old-fashioned)
1/2 tsp salt
1/2 tsp rubbed sage
1 egg
1/2 cup milk
FOR THE SCRAMBLED EGGS:
1 tbsp butter or margarine
9 eggs
1 tsp salt
1 dash pepper (optional)
1/3 cup milk

TO PREPARE THE SAUSAGE CUPS:
Combine all ingredients for the sausage cups thoroughly. Firmly press into six 5-oz. ovenproof custard cups. Place in shallow baking pan.

Bake in preheated moderate oven (350 degrees F.) about 45 minutes. Unmold; drain on absorbent paper.

TO PREPARE THE EGGS:
Melt butter in large skillet over low heat. Beat together eggs, salt, pepper and milk until fluffy. Pour into skillet. Cook, stirring lightly until eggs are just barely set.

Arrange sausage cups around eggs on serving platter. Garnish with parsley.

Servings: 6
Source: The Quaker Oats Company